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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgThis dish brings together flaky fish topped with a lemon and pepper crust and the smooth buttery texture of the white beans flavoured with fresh tarragon.
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Preheat the oven to 200°C, gas mark 6. Heat the butter with 1 tbsp olive oil in a large sauté pan. Add the leeks and cook gently for 5 minutes until softened but not coloured, then add the spinach and stir to wilt. Remove the pan from the heat.
Add the beans to the pan along with the crème fraîche, seasoned with freshly ground black pepper. Stir through the tarragon.
Divide the beans between 4 individual baking dishes and top with the smoked haddock. Combine the crust mixture with the Parmigiano Reggiano and scatter over the fish and beans.
Drizzle with the remaining olive oil, and bake in the oven for 25 minutes until golden and the fish begins to flake. Serve topped with a poached egg, if you wish.
Typical values per serving when made using specific products in recipe
Energy | 2,660kJ/ 637kcals |
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Fat | 38.4g |
Saturated Fat | 19.7g |
Carbohydrates | 41.3g |
Sugars | 5.7g |
Fibre | 11g |
Protein | 31.6g |
Salt | 2.5g |
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£1.75Price per unit
£7/kg0 added
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57p each est.Price per unit
£2.73/kg0 added
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£8.95Price per unit
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£1.50Price per unit
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£1.20Price per unit
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£1.00Price per unit
33.3p/100ml0 added
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Quantity of Cooks' Ingredients Tarragon in trolley 0
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80pPrice per unit
40p/10g0 added
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£7.50Price per unit
£28.85/kg0 added
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£2.40Price per unit
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£3.00Price per unit
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£3.95Price per unit
65.8p each